3. Remove from heat; purée in batches in food processor or blender until smooth. (Can be made a day ahead and refrigerated at this point. Return to pot and heat slowly until hot. Season to taste with salt and pepper. Garnish each serving with chopped parsley.

Serving suggestion: serve as an appetizer, in shooter glasses or espresso cups.

MAPLE MUSTARD SWEET POTATOES AND APPLES

Serves 6

3 large Ontario sweet potatoes, about 2 pounds

3 large Idared, Northern Spy or McIntosh apples

2 tablespoons butter

½ cup Ontario maple syrup

1/4 cup Dijon mustard

1/4 teaspoon each: salt and pepper

2 cloves Ontario garlic, minced (optional)

1. In saucepan of boiling water, cook unpeeled sweet potatoes until just tender (or pierce several times with fork; microwave on High for 8 to 10 minutes). Let cool and peel. Cut into 1/4-inch thick slices. Arrange in overlapping circles in shallow lightly greased 10-cup casserole.

2. Core and slice apples into ½-inch wedges. In large skillet, melt butter over medium heat; cook apples, stirring for 2 to 3 minutes or until slightly softened and lightly browned. Tuck among potatoes.

3. Combine maple syrup, mustard, salt, pepper and garlic (if using). Pour over potatoes and apples. (Can prepare ahead to this point up to a day ahead. Refrigerate.) Bake in 350°F oven for 30 to 40 minutes or until bubbling and hot. Spoon sauce over potatoes to serve.

2. Filling: In bowl with electric mixer, beat cream cheese, sugar, flour and vanilla until fluffy; beat in sour cream. Beat in eggs one at a time, scraping side of bowl after each.

3. Topping: in bowl with fork, combine walnuts if using, flour, brown sugar, butter and cinnamon until crumbly; set aside.

4. Pour filling into crust; smooth top. Arrange apple slices on top in single layer. Sprinkle with topping. Bake in preheated 350°F oven for 70 minutes or until topping is golden brown, set around the edge and centre is just set. Run knife around edge of cake. Let cool completely on rack before removing sides of pan. Refrigerate, loosely covered, for 4 hours or until chilled. Can be made a day ahead.

Variation: When Ontario pears are in season use 1 pear and one apple for the topping.